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Melty Nama-Chocolate in Castella - Recipe Video

A simple and easy to understand recipe video shows how to make Melty Nama-Chocolate in Castella.
Here we will be introducing a fluffy nama-chocolate sponge cake (castella), which has a delicious creamy nama-chocolate inside the fluffy sponge cake (castella). This dish has a moist, rich taste and is quite addictive. It is surprisingly easy to make, so please try it!
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Cook time

90 minutes

Ingredients
1 cake mold (circle mold, 4.5-inch in diameter)

  • Sponge cake (Castella)
  • Eggs
    1
  • Egg yolk
    3
  • Cake flour (Pastry flour)
    30 g
  • Honey
    30 g
  • Sugar
    10 g
  • Hot water
    as needed
  • Nama-chocolate
  • Milk chocolate
    100 g
  • Whipping cream (Heavy cream)
    100 ml

How to make

  1. Prepare. Spread parchment paper on the cake mold. Preheat the oven to 170°C (340°F).
  2. 1. Now we will make nama-chocolate. Put whipping cream (heavy cream) in a pot, heat it over low heat, take it off the heat just before it starts to boil, mix it with milk chocolate and let it cool down.
  3. 2. Beat the egg and egg yolks in a bowl, then add the sugar and honey, then put the bowl in hot water. Beat with a hand mixer until thickens and turns white, then remove from the hot water.
  4. 3. Sift in cake flour (pastry flour) and mix lightly with a rubber spatula until the powder disappears.
  5. 4. Pour it into a mold and bake it in an oven at 170°C (340°F) for about 15 minutes until the surface dries lightly, then take it out once.
  6. 5. Pour the nama-chocolate made in Step 1 into the center and bake in a 170°C oven for about 30 minutes. When it's cooked through, take it out, let it cool, remove it from the mold and it's done!

Tips for cooking

Please make sure to preheat the oven before baking. If the oven does not have a preheating function, set the temperature and heat for 10 minutes before baking. The strength of the heat may vary depending on the type of oven and the period of use. Please make sure to follow the recipe as a guide but adjust the baking time as needed. If it browns too fast, cover it with aluminum foil. This recipe uses honey. Please be careful not to let children below the age of 1 (infants) consume them. You can substitute honey with sugar, but since the sweetness varies depending on the type, we recommend adjusting the taste to your liking.

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